I know that cherry season is over, but let this be a reminder that it will come again. And when it does this recipe will be waiting for you. This really and truly was the best pie I have ever eaten. It was also the first real pie I have ever baked. I was always intimidated by them. I had made tarts, bread, candy—but for some reason pie seemed too difficult. It isn’t.
Sour Cherry Pie (adapted from a recipe in June’s Bon Appétit)
Crust:
- 2 1/2 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
- 5 tablespoons ice water
Filling:
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 cups whole pitted sour cherries
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter cut into 1/2 inch cubes
- 1 tablespoon milk
Crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into two pieces. Form each piece into a ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Can be made up to two days ahead. Keep chilled. Let soften slightly before rolling out.
Filling:
Position rack in lower third of oven and preheat to 425° F. Whisk sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla. Set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with 1 tablespoon of sugar.
Place pie on rimmed baking sheet and bake for 15 minutes. Reduce temperature to 375°. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.